Innholdsfortegnelse for March 2018 i Good Food

Ordering a gin and tonic used to be a simple affair. Your host would reach for a green bottle, ask ‘single or double?’ and pour it into a short glass over ice. If you were lucky, you got a tiny sliver of lemon. How things have changed. Now, you’re likely to be offered a choice of London Dry, Old Tom or barrel aged, and hyper-local, artisan bottles vie for shelf space with glossy international brands. Tonic is no longer a matter of just regular or slimline – there’s elderflower, hibiscus and cucumber to choose from. Cocktail bars offer an array of garnishes like sprigs of rosemary or basil, and that lemon slice has been replaced by anything from grapefruit to fig. Drink-savvy friends sip the latest juniper-forward sample from their…

WHAT ARE THEY? A calçot is a type of onion from the Catalan region of Spain. Think a cross between a spring onion and a leek. WHAT DO THEY TASTE LIKE? Much like young leeks, calçots have a fairly mild, sweet onion flavour. SOUNDS NICE. HOW ARE THEY COOKED? They’re so revered in the Catalan region that there’s a special event for eating them – a calçotada. The onions are cooked over an open flame until charred and ashy on the outside, and steamed and tender on the inside. They’re then wrapped in newspaper to keep them warm. If you’re not quite ready to brave the BBQ, you could cook them on a hot griddle pan. AND HOW DO I EAT THEM? If you’re ever at a calçotada, here’s what…

Calum Franklin ( @chefcalum ) is executive chef at Holborn Dining Room ( holborndiningroom.com ), and has over 40,000 followers on Instagram. We talked to him about all things pie. What’s the most popular pie in the restaurant? Currently it’s our curried mutton pie, but of all time, I think it’s the chicken, girolle and tarragon pie. What’s your favourite kind of pie? A classic pork pie with a hot water crust pastry, if well made, it’s a pretty special thing to eat. If you could share your top three tips for the perfect pie, what would they be? Use pure egg yolk to brush the pastry before cooking, use the freezer instead of the fridge to rest pastry and cut the time…

Each month we explore a restaurant trend, highlighting the key dishes and ingredients. This month, Jeremy Chan, co-founder of West African restaurant Ikoyi in London ( ikoyilondon.com ), guides us through West African dishes and ingredients, and how Ikoyi gives them a unique twist. Scotch bonnet A sweet, fruity chilli with intense heat, Scotch bonnets are fundamental in West African cooking. We use them in all forms on the menu – pickled, dried, fermented, grilled and stewed. They deliver so much mouth-watering flavour and fragrance – we love them! Banga bisque This is our interpretation of banga soup – a southern Nigerian palm fruit based soup. We make a shellfish bisque using roasted prawn shells, confit and roasted tomatoes, chillies and an umamirich broth to carry…

WHISKY GALORE Whitley Neill Blood Orange Gin Like cheese with bits in, we’re a bit suspicious of flavoured gins. But Whitley Neill Blood Orange Gin (43%, £26, Morrisons) is different. Subtle liquorice and coriander notes balance the intense, but not overpowering, citrus kick. Makes for an invigorating midweek G&T and emphasises the bitter sweetness to a Friday-night negroni (pour 25 ml gin, 25ml sweet vermouth and 25ml Campari over ice and stir). Orange slice optional. BEER GOGGLES Paolozzi Lager Bored of mass-produced, nondescript lagers? Look no further than Paolozzi from the independent Edinburgh Beer Factory. Wonderfully refreshing and packed with flavour, this World Beer Award-winning Munich Helles lager is a modern take on an everyday style. Named after the sculptor and ‘godfather of pop art’, Eduardo Paolozzi, Edinburgh Beer Factory…

Beau & Elliot set of three cake tins, £34.99 Easter is a perfect time to bake for friends and family, and this new range of tins from Beau & Elliot is a stylish way to store your bakes. Orla Kiely dachshund serving board, £45 A new piece of tableware that creates a really fun focal point at a casual dinner party. I’d use it as a cheeseboard too. Montezuma’s Cocktail Trufle Collection, box of 16, £13 This new collection from Montezuma is as fun as it looks! The truffles, inspired by your favourite cocktails, are sure to hit the spot. Eaziglide metallic frying pan, £39 With seven times stronger nonstick than conventional frying pans, Eaziglide pans allow you to cook without oil or butter for healthy results! They now also…

Easter is just around the corner. But the thrill of the day is not just chocolate eggs – it’s toasted hot cross buns thickly spread with salted butter, marzipan-filled Simnel cake and pretty iced biscuits. Carrot cake feels right this time of year, too. Of course, I couldn’t leave out the chocolate entirely. I’ve come up with a chocoholic’s dream cake this year, topped with a giant chocolate pretzel nest filled with chocolate eggs. Just don’t forget to save some space for the lamb. Happy baking! Cassie Best, Senior food editor Easter nest cake This showstopper is surprisingly easy to make, so you can let the kids take charge. The chocolate sponges are made with oil, so there’s no creaming butter to worry about – just mix wet and dry…

When is my baby ready for weaning? Stepping into the world of weaning can feel exciting and daunting, especially if you’ve only just managed to get into a routine with milk feeds. Visit bbcgoodfood.com/weaning-hub  to find information on recognising the signs that your baby might be ready to move onto solid food, the importance of starting solids, and the best recipes for baby-led weaning too. Toddler recipe: Mini egg & veg muffins These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch. MAKES 6 PREP 3 mins COOK 17 mins EASY V * oil, for the tin 1 small carrot, cut into small pieces ½ small courgette, cut into small pieces 25g…

According to Kingsley Amis, the three most depressing words in the English language are: ‘Red or white?’ Amis Senior was a great spirits drinker, and would have been a happy man were he alive today because spirits and cocktails are back in a big way. Visit a friend’s house these days and rather than just wine, you might be offered gin with a choice of tonics, or whisky with a selection of mixers. The shelves of pubs, bars and supermarkets are groaning with different bottles, and you will find exciting drink ideas on television, Instagram, Twitter and, of course, on the pages of this magazine. But why is this happening now? Who is behind this booze bonanza? Here are five people who, in their own very different ways, are changing…

Britain’s global influence may be in decline, but in one crucial area we remain world beaters: our love of chocolate. In 2016, analysts Mintel reported we Brits each ate 8.61kg of chocolate, edging our close, slightly queasy rivals Switzerland into second place internationally. I have certainly been doing my bit for national pride (too much, insists my GP). I follow the Mayan god of chocolate, Ek Chuah, with such evangelical zeal that from single-estate, 90% Ecuadorian black gold to the crumbliest, flakiest corner shop staples, I am constantly eating chocolate. It is both a supreme pleasure and at times (desperate late-night garage runs, stealing from children’s party bags etc.), a pathetic compulsion. Indeed, too often as a nation, and particularly at Easter, we blithely bolt down any old chocolate to…

Your food heaven? High-quality barbecue. I love the flavour of red meat but there’s a vast difference between your average supermarket stuff and beef that’s been reared the right way. And hell? A wilted sandwich on a train or plane. Favourite celebrity chef? Tom Kitchin, because I’ve been to his restaurant in Edinburgh loads of times and he’s a down-to-earth, nice bloke. Describe yourself in three words. Driven and mildly obsessive – I sound like a right catch! Your ideal weekend? We haven’t had a weekend without kids since Chloe’s been born so I would love one-to-one time with Sarra. We’d leave Chloe and Callum with the grandparents, jump in the car and go straight up the M6 to Scotland, where we’d either go to Edinburgh…

FITNESS Get active Inspired to do more exercise? Try sports therapist Katie Hiscock’s tips for exercising for free. Find a local running group. More people are running than ever before, which is partly because of the free groups that have cropped up over the last few years. Parkrun and some sports shops have groups across the country. If you’re new to running, there are plenty of free online training plans to get you started, such as the NHS’s Couch to 5K. Go team! Make exercise less of a chore by choosing something you enjoy. Whether it’s a casual five-a-side football team or tennis club, there are thousands of free amateur clubs around the country. Check out the BBC’s Get Inspired Activity Finder to find out what’s near you. Bring the…

Chargrilled vegetable tacos with smoky salsa These tacos are served with a smoky kiwi-tomato salsa which is rich in vitamin C and recreates the flavour of tomatillos, a staple of Mexican cuisine. SERVES 2 PREP 10 mins COOK 30 mins EASY V 175g pack baby corn 1 large red onion, sliced (190g) 1 red pepper, deseeded and roughly chopped 1/2 tsp cumin seeds 2 tsp rapeseed oil 1 large ripe kiwi, halved lengthways (110g) 1 large tomato, halved (115g) 100g wholemeal flour, plus extra for rolling 1 large garlic clove 15g fresh coriander, chopped 1 tsp vegan bouillon powder ½ tsp smoked paprika 85g red cabbage, finely shredded 1 Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss…

At the BBC Good Food Show Summer, we take pride in showcasing the best range of independent and artisan producers, all under one roof. Meet the faces behind over 250 food and drink brands and sample everything from fresh seasonal ingredients and healthy snacks to sweet treats and delicious drinks. Stock up for a season of al fresco entertaining, or simply find out more about your favourite products and the destinations they derive from. Take a tour of just some of the shopping areas you’ll find at our June Show and the producers to look out for. Shopping Highlights Producers’ Village Packed with small artisan producers, discover exciting ingredients you might not find on the high street. Brighten up your BBQ with beetroot ketchup from Foraging Fox or try unusual…

EASTER LUNCH FOR 6 MENU Tear-and-share feta flatbreads Hay-baked stuffed leg of lamb Roast cauliflower with caper dressing Cumin carrots Sticky banoffee loaf with toffee sauce Good Food contributing editor Tom Kerridge is a BBC presenter and chef-owner of The Hand & Flowers, The Coach and new venture The Butcher’s Tap – all in Marlow, Buckinghamshire. His latest book, Lose Weight for Good (£22, Absolute Press), is out now. @ChefTomKerridge Easter is a movable feast. Symbolically, it’s a celebration of spring but food-wise, we’re still in winter, and the green wave of British asparagus, peas and broad beans hasn’t arrived yet. So, this Easter I’m being realistic about what’s available to cook with at the beginning of April. I’m celebrating the last chance to enjoy the comfort of a wintry…

‘In Ireland, life revolves around the kitchen. Whether it’s cups of tea and a piece of cake fresh from the oven, a family supper, Sunday lunch, or our famed Irish breakfast, life happens over a simmering pot. When you’re welcomed into someone’s home, the kettle is put on, and the first thing you’re asked is “Are you hungry?” And when there’s a celebration, it’s food that we bring with us.’ @clodaghmckenna @clodagh_mckenna Colcannon soup with parsley pesto SERVES 4 PREP 15 mins COOK 25 mins EASY 50g butter 300g potatoes, diced 100g onions, diced 2 garlic cloves, crushed ½ tsp freshly grated nutmeg 800ml hot chicken or veg stock 400g cabbage, sliced 100ml cream For the parsley pesto 150g flat-leaf parsley 150ml extra virgin olive oil 50g hazelnuts, toasted 1…

1 GREAT CHOCOLATE Use chocolate made with pure cocoa butter and no vegetable fats. Don’t buy cooking chocolate and select one that isn’t too sweet. Choose milk chocolate that’s close to 40% cocoa solids, because more cocoa means less sugar, which means a more chocolatey taste. Look for dark chocolate with 65%-plus cocoa solids, but don’t just go by the percentage since it’s not an indicator of quality. Find a chocolate you really like before buying it in larger quantities. chocolatetradingco.com 2 MARBLE SLAB One of the best ways to ensure you’re working with chocolate at the correct temperature, so that it sets with a sheen and a good ‘snap’, is to temper it on a marble surface. If you don’t have granite worktops in your kitchen, then a granite…

1 Forget espresso; head to cool Latino chocolatiers Mexicolate for a ‘cacao love shot’, a dark chocolate drink seasoned with cayenne pepper. facebook.com/mexicolate.cacao 2 Tomatina, a sunny little beachside surf shack in Lo de Marcos, is well worth a visit for its exemplary fish tacos and the tuna tartare with avocado and black sesame. laparotarvpark.com/la-tomatina 3 La Marisma is a bright, modern taco stand in a pretty cobbled street south of downtown Puerto Vallarta. Get the ceviche tostada, shrimp tacos, and a homemade hibiscus water. marismafishtaco.com 4 Head to local bodega Cenaduria Celia for standout home-style dishes including pig’s trotters, pozole (rich stew-like soups), and a legendary jericaya (custard flan, without the cinnamon). +52 322 222 2778 5 There are two other branches of Mariscos La Tia in central Puerto…

Tarka dhal SERVES 2 PREP 10 mins COOK 1 hr EASY V 200g red lentils 2 tbsp ghee or vegetable oil 1 small onion, finely chopped 3 garlic cloves, finely chopped 1/4 tsp turmeric 1/2 tsp garam masala coriander, to serve 1 small tomato, chopped 1 Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it’s a thick, soupy consistency. 2 While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry…

Slow cooker pot roast SERVES 6-8 PREP 15 mins COOK 7 hrs 30 mins EASY 2 tbsp sunflower oil 1.5kg rolled beef brisket 2 tbsp plain flour 3 carrots, chopped 3 celery sticks, chopped 2 parsnips, chopped 1 onion, chopped 80g button mushrooms 2 bay leaves 2 garlic cloves, crushed 2 tsp English mustard 500ml red wine 250ml beef stock roast potatoes and wilted greens, to serve You will need a 6-litre slow cooker 1 Heat the oil in a large pan. Dust the brisket with the flour, and season well. Put all the veg in the slow cooker, and turn it on to low. Sear the beef all over in the hot pan, then put it on top of the veg. Add the bay, garlic and mustard, then pour…

HOT TREND PATTERNED SOURDOUGH Excuse the pun, but the sourdough keeps on rising and rising Hot technique PATTERNED SOURDOUGH The world’s gone crazy for sourdough. Offices buzz with tales of weekend triumphs, social media overflows with beautiful photographs and people arrange sitters to lovingly feed their starters when they go on holiday. There’s a reason for this craze: sourdough isn’t your ordinary loaf. It relies on lactic acid bacteria and naturally occurring yeasts in the starter to help develop the distinctly sour flavour and waxy structure. You need patience to make sourdough, but it doesn’t take much effort and now bakers have realised that the top of the loaf makes a good canvas for creativity, it’s all over social media – search #sourdough #levain #sourdoughbread #wildyeast or find out more…

KeepCup Carrying a reusable coffee cup not only means you won’t be throwing away an empty plastic lined paper one, it often means your drink comes with a discount. Prices start at £7, visit uk.keepcup.com Bamboo straws If you prefer drinking through a straw, then why not carry your own? You can buy glass, stainless steel, plastic, bamboo and even solid silver straws. This bunch of six bamboo straws are light enough to carry around and are biodegradeable. £5.50, andkeep.com Tea filters Many tea bags include a small amount of plastic so are not 100% biodegradable, these Finum permanent tea filters for loose leaf tea are a very good alternative. £5.95 each, shibuitea.co.uk Beeswax wraps Made from cotton and coated in beeswax, pine resin and jojoba oil,…

Prawn on the Lawn: Fish & Seafood to share by Rick and Katie Toogood (£18.99, Pavilion) Husband-and-wife team Rick and Katie own seafood bars Prawn on the Lawn in London and Cornwall, and now you can recreate their tapas-style fish dishes at home. Each one has a wine pairing, making it ideal for entertaining. Must-try recipe Stuffed mussels with capers, garlic & parsley Cherish by Anne Shooter (£28, Headline Home) Inspired by Anne’s Jewish roots, this book is packed with Middle Eastern feasts and her family’s favourites, from za’atar lamb chops to Syrian courgette & cheese pies. If you’re a fan of Ottolenghi and Sabrina Ghayour, you’ll love this. Must-try recipe Chicken with pomegranates, walnuts & aubergine Three Ingredient Baking by Sarah…

‘There’s an art to making the perfect gooey, crunchy brownie’ Raspberry brownies There’s an art to making the perfect gooey, crunchy brownie. The gooeyness is all about timing, using a thermometer takes the guesswork out of this. The key to the crunchy top is whisking your eggs until they are foaming and hold their bubbles and, most importantly, using the freshest eggs you can find. These brownies also work well using a good-quality gluten-free flour. MAKES 10 brownies PREP 20 mins plus cooling COOK 20-25 mins EASY V oil, for the tin 200g raspberries 450g golden caster sugar 1/2 lemon, juiced 300g butter 300g good quality dark chocolate 5 eggs 30g cocoa powder 150g plain flour or gluten-free flour 1 Heat oven to 160C/140C fan/gas 3. Line a 30 x 20cm…

Brummies are daring and willing to try anything ingredient-wise. It’s the best way to be! At Carters, we have a set tasting-style menu. Our opening dish is a favourite: chicken liver mousse topped with a savoury granola cooked in goose fat. It’s a great palate tantaliser. We also serve an oyster poached in its shell in aged beef fat, which is a nod to the old days in Britain where the fisherman would pack out beef pies with the ‘cheaper’ ingredient – oysters! It’s to British. Finally, we have a dish that’s always on the menu: a porridge-style dish made with oats, spelt and barley grain, enriched with cheese and truffles. We have so many rock star producers in the Midlands and I rely on their products to create our…

GOOD FOOD’S ONE POTS MAG Fill your freezer with over 100 delicious everyday meals, from slow cooker casseroles to glorious one-dish puddings. On sale now, £3.90. VISIT THE BBC GOOD FOOD SHOW Discover a BBC Good Food Show near you – find out more on page 86. Readers save 20% on tickets! GOOD FOOD ON YOUR TABLET Download our interactive app at the Apple App Store. HOW-TO VIDEOS Sharpen your skills with our cookery videos. Find over 200 recipes and techniques at bbcgood food.com/feature/videos…

There are two mysterious things about this cake. The first is a secret ingredient. I’ve made a few cakes over the years with unlikely ingredients – mayonnaise and beetroot, for instance – but I’m not sure that they add much. Everyone who samples this cake, however, will be amazed, not just by its zesty flavour but its moistness and lightness too. The secret is marmalade. The second mystery is how such an easy method – just mix in a saucepan and bake – results in such a fine cake. If only everything in life were as simple. Sticky chocolate cake Chocolate chips have the virtue of melting quickly, but you can use any dark chocolate of your choice. If using a bar, it saves mess to break it up while…

“If I eat greens and they see that it hasn’t killed me, chances are they will give it a go too” Thinking back to when I was growing up, every single meal I ate was cooked by my mum, aunt or nan – always fresh, home-cooked meals packed with meat, fish and lots of greens. We did, however, eat an awful lot of offal! Perhaps two, three times a week – tripe, tongue, liver, kidneys and even chicken feet. I remember very distinctly the day our teacher picked us all out one by one and asked us to come up and tell everyone what we had for dinner and why we enjoyed it. Without hesitation, I piped up, with a smile on my face: ‘I had a cow’s tongue curry.’…

“Preparing food from scratch that kids actually want to eat takes time” The time has come to tackle the thorny issue of school- day breakfasts. In our house, it’s not a pretty affair: after my children have slept through the first four attempts to wake them, grumbled into their clothes, lost their shoes and taken quite a lot of time to not make their beds or tidy their rooms, there’s usually only about eight minutes left for the eating part of the morning, until it’s time for them to mislay their homework, get shouted at for forgetting to brush their teeth and be late leaving for school. Of these eight breakfast minutes, about five are spent in a battle about what to eat. ‘Scrambled eggs?’ ‘Not again – could I…

Wine expert Henry Jeffreys, along with the BBC Good Food team, tasted his way through over 100 wines to choose our Wine Club selection. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He is also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His first book, Empire of Booze, is out now. Find Henry’s tasting notes for all the selected wines at bbcgoodfood.com/wine-club. On page 60, Henry speaks to booze experts who predict what you’ll be drinking next. Angove Merlot 2015 You don’t see this everyday – a Merlot from a region best known for Cabernet Sauvignon, Coonawarra. This strip of land in the middle of nowhere makes Australia’s most elegant wines and the Angove is…

Interest in fermented foods is continuing to rise due to their probiotic qualities that may help to boost good gut bacteria and improve digestion. Know your kefir from your kombucha with our at-a-glance guide… KOMBUCHA Fizzy, fermented black tea with a slightly sour taste KEFIR A probiotic cultured drink, made using milk or water MISO A traditional Japanese paste made from soybeans and grains SAUERKRAUT A fermented cabbage dish that’s a good source of fibre and vitamin C YOGURT Choose the ‘live’ variety to benefit from the probiotic effects TEMPEH  Fermented soybeans set into firm, sliceable blocks – a good vegan source of protein For more information on all of the above, plus recipe suggestions, visit bbcgoodfood.com/health-benefits-fermenting…

Good Food contributing editor Rosie Birkett is a food writer and stylist. Her cookbook, A Lot on Her Plate, is out now (£25, Hardie Grant). @RosieFoodie March is what I call a ‘season-straddler’ month – sitting between the chill of winter and the promising green of spring. My recipes this month reflect that flux. Fruity, garlicky romesco, smoky with paprika and rich with roasted nuts is an ideal way to welcome charred spring onions. It’s blood orange season, so at the moment I’m using them in lots of my food – salads, dairy-based desserts, and here in my update of sole meunière. Their sharp, fruity depth matches well with delicate white fish, and if you’ve never tried crispy capers, you’re in for a treat. Mussels are fabulous right now too,…

‘For me, ingredients are the star of the show and a classic dish is one that shows them off to their best advantage, with the maximum flavour and minimum of fuss. Simplicity is the key, reflected in our own national cuisine – age-old dishes that have been handed down through the generations. I do hope you’ll enjoy them too, and add them to your own repertoire – maybe even start building up your own classic collection.’ Mary’s new series, Classic Mary Berry, is on Mondays on BBC One Eggs Benedict with spinach A classic dish, such a treat to have when eating out but thought to be tricky at home – it needs care but is well worthwhile, have a go! Use smoked bacon if liked. SERVES 4 PREP 10…

Tommy Banks is chef-owner at The Black Swan in Olstead, North Yorkshire (blackswanoldstead.co.uk). His new book, Roots, is out on 5 April (£25, Seven Dials). We’ll be running an exclusive extract from the book in next month’s issue. @tommybanks8 @tommybanks “Mozzarella is a must in lasagnes. I love the way the cheese stretches as you pull out a portion” Braised lamb lasagne Considering that they’re cheap and easy to come by, lamb neck fillets are hugely underused. This is my lazy Sunday dish – I put the lamb in the oven and go out for the day, then quickly assemble the lasagne before tea. SERVES 4 PREP 30 mins COOK 5 hrs EASY * 1 tbsp olive oil 4 lamb neck fillets (about 400g) 1 garlic clove 1 rosemary sprig…

Ingredients in-depth: Speciality eggs Quail These speckle-shelled mini eggs don’t differ in flavour from hen’s eggs, but their small size means they work well as a canapé. They can be poached or fried, but this is fiddly and they’re best when simply boiled, peeled and eaten cold with some celery salt. Soft boil for 2 min, 3 mins for hard. Bantam A bantam is a small chicken, and the hens lay an egg about a third smaller than usual. The egg has a larger yolk-to-white ratio, with a deep orange colour, making it a richer cooking ingredient. Bantam eggs also look great on Instagram when fried sunny-side-up. Soft boil for 4 mins, 7 mins for hard. Duck With an ivory white shell, duck eggs are around 50% larger than hen’s…

If you’re doing a spot of Easter cake-making, or your baking kit is in need of an upgrade, here’s our round-up of the best new essentials… BEST WHISK Joseph Joseph Whiskle £10 josephjoseph.com This ingenious invention combines a whisk with a spatula. Once you’ve finished whisking, you can turn the device over and use the built-in spatula to scrape the mixing bowl clean. The lightweight design means it can easily be used by kids, plus it’s dishwasher safe and very easy to clean. The spatula attachment makes it a little tricky to fit inside a cutlery drawer though, so keep it in a utensil pot instead. BEST BAKING TIN PushPan aluminium deep tin  from £12 hobbycraft.co.uk PushPan does exactly what it says on the tin: these are genuinely…

Jarrold The deli in the gleaming new food hall at Norwich’s iconic department store has just been doubled in size and now includes a wine and tapas bar where you can sample the extensive range of East Anglian produce before you buy. jarrold.co.uk Norwich Market Norwich’s 900-year-old city centre market is the city’s go-to place for street food; try Cocina Mia’s Chilean empanadas filled with chicken, chorizo and sweet peppers. norwich.gov.uk/norwichmarket Timberhill Bakery Visit this smart, independent bakery for wicked, grilled breakfast toasties made with their own chia and flax seed bread, Norfolk free-range ham, and cheddar. timberhillbakery.com Kofra This hip coffee shop and wine bar is serious about caffeine, serving single-origin brews with expertise and care. They also host regular wine tasting events. kofra.co.uk Louis’ Deli This charming, backstreet…

2 Upper Farm Barn, Whatcote Starters from £7.50, mains from £18 theroyaloakwhatcote.co.uk 1 It’s all you want in a country pub – British beers, Scotch eggs, a roaring fire – plus top-end, seasonal cooking from local, foraging chef Richard Craven. 2 Worth a visit alone, this small wholemeal loaf comes with butter studded with pork fat. 3 When in season pheasant Wellington is the signature dish, served with mash and tart little preserved gooseberries. Much of the game is shot to order locally. 4 Cheeseboard heaven. All British, it features the likes of washed-rind Rollright and Riseley served with linseed crackers and honeycomb. 5 A glass of Gusbourne English fizz is the best way to kick off your foray into the imaginative, reasonable wine list. 6 The…

RHUBARB RHUBARB The fact it’s currently in season is not the only reason this pretty pink veg is trending at the moment. Farmers recently reported a boost in sales which they have the drinks industry to thank for. Yep, these days we just can’t get enough of the pink stuff in gins, sodas and even wine. Turn to p60 for the latest drinks trends. SAVOURY DESSERTS Black bean mousse, goat’s cheese ice cream, miso sticky toffee pudding –we’ve noticed a huge trend for savoury ingredients in desserts. AVOCADO STONES Just when you thought the world might be getting over its avocado obsession, another avocado-based trend has reared its head. This time though, it’s not just about healthy-eating, but also combatting waste. According to Xavier Equihua of the World Avocado Organisation,…

THE FOOD PROGRAMME With illness due to bad eating habits estimated to cost the NHS £11 billion a year, could GPs reduce pressure on the health system with simple advice to patients on what to eat and drink? On the 25 March episode, Sheila Dillon talks to campaigning doctors. Sundays on Radio 4 at 12.30pm, repeated on Mondays at 3.30pm. MILLION POUND MENU Want to open a restaurant, but don’t have the readies? Britain’s best known maître d’, Fred Sirieix, has the answer for would-be restaurateurs in this new contest. Given an empty restaurant, all they need to do is convince investors that they have the business skills and food to make it. Starts this month on BBC Two. Kathryn Custance…

‘I need to have more respect for the umami powers of miso’ You’re aware that Easter comes early this year (1 April). Well, of course you are – the supermarket shelves have been groaning with chocs, chicks, bunnies and bonnets since before we packed the Christmas tree away. And for my family, Easter means lamb. Every year I stuff a leg with anchovies, garlic and lemon and roast it pink. It’s a glorious tradition. But it ain’t cheap, and with three children, I want to keep up the ritual without breaking the bank. Lamb belly (also known as breast) to the rescue! The equivalent of pork belly, it’s a cut packed with flavour (and fat) but it costs just pennies per head – £3 for a joint that feeds five…

The French martini is not, strictly speaking, a martini at all: the only martini-like thing about it is the Y-shaped cocktail glass it’s commonly served in. But nitpicking definitions is not what this drink is about. Sweet, frothy and flamboyant, it’s been a guilty pleasure of cocktail lovers around the world ever since it was invented in the 1980s. SERVES 1 PREP 5 mins NO COOK EASY V 40ml vodka 20ml Chambord liqueur 60ml pressed pineapple juice pineapple wedge, to serve Shake the vodka, Chambord and pineapple juice with ice really hard until the pineapple juice froths up a bit, then strain into the glass. Garnish with the pineapple wedge. GOOD TO KNOW gluten free PER SERVING energy 182 kcals • fat none • saturates none • carbs 11g •…

There’s a whisper of smoky caramel and a lot of sweet malt. I’m also getting the gentlest crackle of flavour that’s somewhere between the taste of water chestnuts and the smell of certain kinds of iron pans when they get hot. This isn’t sounding like a very appetising wine, I realise, so it’s just as well that it’s not one. It’s tea – specifically Lost Malawi, a loose-leaf, single estate, English Breakfast style from Henrietta Lovell’s Rare Tea Co (£7 for 50g, Waitrose). It’s beautiful. Tea is the golden elixir without which I can barely get through my day. Up to a point, I’m pernickety: I like the pot to be properly warmed, have no time for those little net bags, and have a serious failure of good humour when…

Slow cooker roast chicken Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. If you want to cook this ahead and then freeze it, carefully break the chicken into joints and pack them into freezer bags with a little gravy. You’ll need a large slow cooker for this. SERVES 4 PREP 15 mins COOK 5 ½ hrs EASY * 1 large onion, peeled and cut into thick slices 2 carrots, halved lengthways and chopped 1 small or medium chicken 2 tbsp butter, softened 1 bay leaf 1 Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast.…

“Animal welfare groups took undercover footage of cows being horribly abused for milk production” We’ve all had that sinking feeling when the headlines are yet again full of a scandal around a food we regularly eat. I’m not talking about diet issues, those perpetual ‘Is coffee good or bad for you?’ type debates. I’m thinking instead about unsavoury revelations that might have little, or even nothing, to do with your health, but are nevertheless disturbing. Is your favourite chocolate made using child labour? Is the palm fat in your ice cream driving the destruction of tropical forests and endangering the wildlife they support? Are livestock enduring a life of misery to produce your bacon, or milk? Some of the recent exposés included Italian canned tomatoes (household name brands were accused…

With six gold medals and one silver, Sir Chris Hoy is Great Britain’s most successful Olympic athlete ever. Born in Edinburgh, he won Olympic gold at Athens 2004, three at Beijing 2008, and his fifth and sixth in London 2012. He was voted BBC Sports Personality of the Year in 2008 and knighted in 2009. Since retiring in 2013, he has launched Hoy Bikes and co-created the Flying Fergus children’s books. He lives in Manchester with his wife Sarra and their children, Callum and Chloe. My first food memory is trying to get out of eating school lunches. Teachers would stand at the end of the table and, if you tried to throw food away, they would make you sit back down and eat it. I would finish my little…

Breakfast Curried broccoli & boiled eggs on toast Eating eggs for breakfast will not only help keep you full, they are a great source of protein and vitamin A which helps improve skin quality. Pomegranate seeds contain polyphenols which may help protect against signs of ageing. SERVES 2 PREP 10 mins COOK 15 mins EASY V 1/2 tsp turmeric 1 tsp garam masala 1/2 tbsp rapeseed oil 200g Tenderstem broccoli 2 medium eggs 2 slices wholemeal sourdough tbsp natural yogurt 1 tbsp pomegranate seeds 1 Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender. 2 Meanwhile, bring a small pan of water to the boil, lower in the eggs and…

Good Food contributing editor Diana Henry is an award-winning food writer. Every month she creates exclusive recipes using seasonal ingredients. Her tenth book, Simple (£25, Mitchell Beazley), is out now. @dianahenryfood It all started with a Nordic dinner to celebrate midsummer. In Fergus Henderson’s St John Bread and Wine in East London, we were warmed, on a chilly summer evening, with a feast of Norwegian fish. We associate salt cod with Mediterranean countries – that’s where it’s mostly used – but this was a northern salt cod pie, made up of layers of poached fish and buttery mash. My interest was piqued. A year later, I found myself in Arctic Norway, near the Russian border, watching cod – some of the specimens as big as toddlers – being hoisted off…

Move over Cancún: the latest Mexican destination to seduce savvy travellers is Puerto Vallarta. Once a fading beach resort trading on its diminishing Burtonand-Taylor charm – Burton infamously brought his future wife with him here in the 1960s while he filmed Night of the Iguana – this Pacific coast city is regaining its elegance. The Marina development has added Miami pizzazz with exciting new restaurants, and you can even stay in Burton and Taylor’s old house (now a boutique hotel; casakimberly.com), but it remains great value. Meanwhile, along old cobbled streets in the south of the city, turn-of-the-century tortillerias churn out corn tacos and families gather for dinner on the wrought-iron balconies of apartment blocks stacked impossibly up the sheer mountainside. On the beach, hipster spots such as El Barracuda…